This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Testing Milk for Quality”.
1. People with high blood pressure or edema are advised to take which of the following?
a) Multivitamin Mineral Milk
b) Low Sodium Milk
c) Sterile Milk
d) Low Lactose Milk
Explanation: People with high blood pressure should refrain from high sodium content food) they are advised to consume low sodium milk.
2. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
a) 2.25 times
b) 6.25 times
c) 7 times
d) 8.5 times
Explanation: In the process of preparation of Evaporated milk it is concentrated) The concentration should be 2.25 times the solid of normal whole milk.
3. 10-15 % more milk is produced with which growth hormones if injected to lactating cows?
b) Bovine Growth Hormone
Explanation: Growth hormones aid in increased milk production in lactating cows. Approximately 18% of increased milk production is noticed by injecting Bovine Growth Hormone.
4. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
Explanation: Ice cream overrun refers to the amount of air pushed into the ice cream while it is being made. Standard of 50%overrun means that the ice cream is made with one part air to every two parts cream.
5. Semisolid ice cream is placed in a hardening room at a temperature of about?
a) -15 °C
b) -20 °C
c) -34 °C
d) -44 °C
Explanation: Ice cream is a dairy dessert. -34℃ is the temperature preferred to toughen the semisolid ice cream.
6. The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?
Explanation: In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. These bacteria transform lactic acid into propionic acid and carbon dioxide.
7. Yogurt contains mixed lactic acid culture containing which of the following?
a) Lactobacillus bulgaricus and Streptococcus thermophilus
b) Lactobacillus bulgaricus and Propionibacterium
c) Lactobacillus bulgaricus and Leuconostoc
d) Leuconostoc and Propionibacterium
Explanation: The bacteria used to make yogurt are known as “yogurt cultures”. Lactobacillus bulgaricus and Streptococcus thermophilus are two strains used in yogurt preparation.
8. The melting point of milk fat varies normally between _______
a) 32-36 °C
b) 40-45 °C
c) 20-25 °C
d) 26-30 °C
Explanation: Milk is a mix of butter fat and water so it is slightly heavier than water. Milk Fat melts at 32-36 °C.
9. The specific gravity of milk fat at 21°C is?
Explanation: The specific gravity depends on the protein and fat content. Milk has the specific gravity of 0.93 at 21℃.
10. The iodine number measures the amount of what?
a) Free Fatty Acids
b) Saturated Fatty Acids
c) Chain Length of Fatty Acids
d) Unsaturated Glycerides
Explanation: The iodine value in chemistry is the mass of iodine in grams that is consumed by 100 grams of a chemical substance. Iodine numbers are often used to determine the amount of unsaturation in fatty acids.
11. Milk fat differs from other common fats in having a larger percentage of ______
a) Free Fatty Acids
b) Saturated Fatty Acids
c) Volatile Fatty Acids
d) Unsaturated Fatty acid
Explanation: The fat content of milk is the proportion of milk, by weight, made up by butterfat. Milk fat has higher amount of volatile fatty acids as compared to common fat.
12. Sponification number of butter fat is ___________
Explanation: The saponification number is the number of milligrams of potassium hydroxide required to neutralize the fatty acids resulting from the complete hydrolysis of 1g of fat. Butter fat has the Sponification number of 231.
13. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
Explanation: The energy value of a food is calculated based on the calories provided by the amount of protein (4 kcal/gram), carbohydrate (4 kcal/gram), and fat (9 kcal/gram) that is present. According to this, the milk has an energy value of 60.5.
14. Lactose reduces copper salt to?
a) Cupric Oxide
b) Cuprous Oxide
c) Copper Oxide
d) Cupric dioxide
Explanation: Lactose is the primary milk carbohydrate. It reduces copper salt to cuprous oxide.
15. Yellow color of milk fat is due to the presence of?
a) Vitamin D
d) Folic Acid
Explanation: Carotenoids are plant pigments responsible for bright red, yellow and orange hues in many fruits and vegetables. They are also responsible for yellow color in milk fat.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
To practice all areas of Dairy Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.